Servings: 100 Portions (1-1/4 Gallons)
Portions: 3 Tablespoons Each
3 quart (6 lb 7 oz or 1-No. 10 can) cherries, canned, red tart, sour, pitted
2-1/4 quart juice, cherry plus water
2-1/4 cups (1 lb) sugar, granulated
1-1/8 (5 oz) cornstarch
1 teaspoon salt
1 cup water, cold
1/2 cup (4 oz) butter or margarine
1 teaspoon almond flavoring
1 teaspoon food coloring, red (optional)
Drain cherries; reserve juice; set aside. Chop cherries; set aside. Combine sugar, cornstarch, and salt. Add 1 cup cold water; stir until smooth. Bring juice and water to a boil. Add mixture to boiling juice, stirring constantly. Cook until thick and clear, about 5 minutes; remove from heat. Carefully fold cherries, butter or margarine, almond flavoring, and food coloring into mixture.
NOTE:
Sauce may be served over ice cream, puddings, or plain cake squares.